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Chicken Satay with Peanut Sauce

Yields1 Serving

Chicken & Marinade:
 1 1/2 lbs. skinless, boneless chicken breasts or thighs, or pork tenderloin (1-2), cut into strips
 1/2-1 cup plain yogurt or buttermilk
 2 garlic cloves, crushed
 1 Tbsp. grated fresh ginger
 2 Tbsp. soy sauce
 1 Tbsp. honey or brown sugar
 2 tsp. curry paste or powder
Peanut Sauce:
 1/3 cup peanut butter
 2 Tbsp. soy sauce
 2 Tbsp. brown sugar or honey
 2 Tbsp. rice vinegar or lime juice
 1 garlic clove, crushed
 1-2 tsp. grated fresh ginger
 1 tsp. sesame oil (optional)
 1/4 – 1/2 tsp. curry paste (optional)
 water or coconut milk, to thin it out

To make the satay, cut the chicken lengthwise into fairly uniform strips (or cut pork tenderloin in half crosswise and then lengthwise into strips) and place in a bowl or zip-lock bag. Combine all the marinade ingredients and pour over the meat; toss well or squish the bag to coat and refrigerate for at least an hour or overnight, or freeze for up to 4 months.


When you’re ready to cook them, soak some bamboo skewers in water for about 10 minutes to prevent them from burning. Thread the chicken or pork strips onto the skewers and grill or broil for a few minutes on each side, until just cooked through. Serve warm, at room temperature or cold with peanut sauce for dipping.


To make the peanut sauce, combine all the ingredients in a blender or jar and whiz, whisk or shake until smooth.


Makes about 20 satay, and a scant cup of peanut sauce.